Ingestion of marine debris is an established threat to sea turtles. The amount, type, color and location of ingested plastics in the gastrointestinal tracts of 55 sea turtles from Pacific longline fisheries from 2012 to 2016 were quantified, and compared across species, turtle length, body condition, sex, capture location, season and year. Six approaches for quantifying amounts of ingested plas...

In addition to eating contaminated prey, sea turtles may be exposed to persistent organic pollutants (POPs) from ingesting plastic debris that has absorbed these chemicals. Given the limited knowledge about POPs in pelagic sea turtles and how plastic ingestion influences POP exposure, our objectives were to: 1) provide baseline contaminant levels of three species of pelagic Pacific sea turtles;...

green olive cultivars “manzanila” and “mission” were harvested at the mature green stage. they were either treated with 1-methylcyclopropane (1-mcp) at a concentration of 1.8 µl/l for 24 h at 20°c or kept untreated as a control. both treated and untreated fruits were then immersed in water containing cacl2 of 0 (control), 50 and 100 mm for 2 h under 1.2 bar pressure. fruits were then surface dr...

Green olive cultivars “Manzanila” and “Mission” were harvested at the mature green stage. They were either treated with 1-methylcyclopropane (1-MCP) at a concentration of 1.8 µL/L for 24 h at 20°C or kept untreated as a control. Both treated and untreated fruits were then immersed in water containing CaCl2 of 0 (control), 50 and 100 mM for 2 h under 1.2 bar pressure. Fruits were then surface dr...

The compensation heat-pulse method, a technique for measuring sap f10w in plants, was caJibrated for the olive tree. Two calibration experiments were carried out, the excision and the perfusion experiments. A device was designed in our laboratory for the perfusion experiment, which allowed us to calibrate the technique for a range of 0.5 L h O ' to 14 L h" '. The correction factors given by Gre...

Among the Italian olive germplasm, ‘Ascolana tenera’ is one of the best varieties for table olive production. This research addressed the impact of different processing types (Greek-style and Spanish-style) on the fermentation and phenolic composition of olive fruit. In particular, the effects of a lactic acid bacteria (LAB) starter culture on the fermentation of naturally green olives processe...

Olive anthracnose, caused by Colletotrichum, is an important disease in olive-growing regions, with the most destructive symptoms being fruit rot and blossom blight. Susceptibility of to Colletotrichum increases maturity, but differences between cultivars species have been reported, still information on flower susceptibility during development scarce. The olive Arbequina, Coratina, Frantoio Pic...

Coliform bacteria have long been associated with a "gassy" deterioration of olives. This deterioration may be characterized by the formation of blisters, resulting from accumulation of gases which separate the skin from the flesh of the olives or by the formation of fissures directly under the skin which may extend to the pit of the fruit as shown in Plate 1. The decomposition is not confined t...